Potato Leek Soup
Ingredients
2 tablespoons unsalted butter
2 medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)
Salt and pepper
1 garlic clove, thinly sliced
4 cups low-sodium chicken broth
1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups)
1 fresh or dried bay leaf
1 cup heavy cream
Instructions
In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.
Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
Description
Just a few ingredient produce a lovely soup.
Servings
It says 4 but the two of us finished in for dinner.
Notes
We had beautiful leeks from the garden and knew they would make a very delicious soup. We added some croutons on top.
Source
Kay Chun for the New York Times
Comments